Description
Delightful spinach and fontina cheese quiche combines French culinary tradition with seasonal ingredients. Fresh local asparagus and creamy fontina create a harmonious blend that delights palates and brings comfort to weekend brunch gatherings.
Ingredients
Scale
- 6 large eggs (room temperature)
- 4 medium russet potatoes (about 32 oz/907 g), peeled
- 5 oz (142 g) fontina cheese, grated
- 4 oz (113 g) fresh goat cheese, crumbled
- ½ bunch asparagus (about 8 oz/227 g), ends trimmed
- 4 medium shallots, thinly sliced
- 1.25 cups half-and-half
- 3 tbsps unsalted butter
- 2 tbsps vegetable oil
- 1.5 tsps kosher salt
- 0.75 tsp freshly ground black pepper
- 1 tsp mustard powder
- 1 pinch grated nutmeg
- 1 tbsp finely chopped tarragon
Instructions
- Potato Crust Preparation: Grate potatoes, season with salt and pepper, and squeeze out excess moisture using a clean kitchen towel.
- Crust Cooking: Heat oil and butter in a skillet over medium heat, spread potato mixture evenly, pressing to create a crispy golden crust covering bottom and sides of pan, cooking for 5-7 minutes until rich brown.
- Shallot Sautéing: In the same skillet, melt remaining butter and sauté shallots until translucent and aromatic.
- Egg Mixture Blending: Whisk eggs, half-and-half, dried mustard, nutmeg, salt, pepper, and tarragon in a mixing bowl until smooth and well-combined.
- Layering Ingredients: Sprinkle fontina and additional cheeses over potato crust, distribute sautéed shallots evenly, then carefully pour egg mixture on top.
- Asparagus Placement: Arrange asparagus spears in an attractive pattern across the egg mixture.
- Baking Process: Place skillet in a preheated 350°F (175°C) oven, bake for 30-35 minutes until quiche sets and top turns light golden.
- Serving Preparation: Remove from oven, allow to cool for 5-10 minutes, then slice and serve.
Notes
- Potato Crust Perfection: Press the grated potatoes firmly and squeeze out maximum moisture to achieve a crispy, golden-brown base that holds the quiche together without becoming soggy.
- Cheese Layering Technique: Distribute fontina cheese evenly to ensure consistent melting and rich flavor throughout the quiche, preventing bland or dry spots.
- Egg Mixture Harmony: Whisk eggs with half-and-half and seasonings thoroughly to create a smooth, well-integrated custard that sets beautifully and enhances overall taste.
- Asparagus Arrangement: Trim asparagus spears carefully and place them strategically on top for an elegant presentation and even cooking, ensuring each slice looks and tastes spectacular.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 180 mg